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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For Stuffing; Soak the bread in water until moist. | 2. Drain, squeeze dry, and tear into small pieces. | 3. Add the egg and seasonings. | 4. Heat the oil in a large skillet over medium heat. | 5. Add the celery, onion, and garlic and saute until softened (5 to 10 minutes). | 6. Stir into the bread mixture and let cool. | 7. Makes about 2 1/2 cs. | 8. Preheat the oven to 400 degrees. | 9. Wash the veal and pat dry. | 10. Sprinkle the outside of the veal and inside the pocket with salt and pepper. | 11. Loosely fill the pocket with the stuffing and sew up or secure with skewers. | 12. Brush the veal with the oil. | 13. Spread the vegetables in the bottom of a shallow roasting pan and place the veal on top. | 14. Or place the veal on a rack in the pan. | 15. Roast for 30 minutes. | 16. Reduce the heat to 325 degrees and continue cooking until the meat is fork tender and a meat thermometer registers 175 degrees in thickest portion, about 2 hours or 25 to 30 minutes per pound. | 17. Let the meat stand at least 15 minutes before carving. | 18. Serve warm or at room temperature. | 19. VARIATIONS: Rub the veal with garlic or cut slits all over the meat and insert little pieces of garlic. | 20. Braised Veal Breast: After roasting for 30 minutes, add 1 cup dry white wine or water, cover, and cook until tender. | 21. Honey-Glazed Veal Breast: After cooking for 2 hours, uncover, combine 1 cup orange juice and ¼ cup honey, and brush over the veal. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal roast	5 -8	lb	breast cut cracked	0.0	0.0	0.0	0.0
salt				-	-	-	-
black pepper			ground	-	-	-	-
olive oil				-	-	-	-
carrot	4		cut	100.04	23.3752	2.2692	0.5856
celery	4	stalks	cut	40.96	7.6032	1.7664	0.4352
potato	3		cut	-	-	-	-
onion	1		cut	60.0	14.01	1.65	0.15
white bread	6	slices		-	-	-	-
water				-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
salt	1	teaspoon		-	-	-	-
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
thyme	1/8	teaspoon	dried	0.10099999999999999	0.0245	0.0056	0.0017
black pepper			ground	-	-	-	-
vegetable oil schmaltz	3	tablespoons		0.0	0.0	0.0	0.0
celery	3	stalks	chopped	40.96	7.6032	1.7664	0.4352
yellow onion	1		chopped	-	-	-	-
garlic	1 -2		minced	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.